More than just recipes, the book also weaves traditions and lore surrounding African-American cookery with the author's own personal memories, experiences, and family history. Her warm and inviting style beckons readers of any ethnic background to explore the homespun authenticity of her recipes and tales and to conclude, with her, that "African-inspired vegetarian dishes are as much a part of the American culinary table as apple pie."

AFRICAN-STYLE CURRY POWDER

MAKES ABOUT ¹/3 CUP

Curry powder is a reflection of the Indian influence on some African recipes. It can be purchased commercially; however, most African and Indian cooks blend their own spices. African curry powder includes more pepper than the traditional Indian blends.

    1 tablespoon ground cumin
    1 tablespoon ground coriander
    1 tablespoon ground turmeric
    1½ teaspoons ground ginger
    1½ teaspoons ground allspice
    1½ teaspoons garlic powder
    ½ teaspoon cayenne pepper
    ½ teaspoon chili powder

Combine all ingredients in a bowl. Store in an airtight container in a cool, dry place.

CHERMOULA SAUCE

MAKES ABOUT ¾ CUP

This garlic-infused sauce is popular in Morocco as a marinade for fish and seafood. It's also a wonderful sauce for fresh, roasted, or grilled vegetables.

    4 cloves garlic, peeled
    1 teaspoon salt
    ²⁄3 cup fresh cilantro, finely chopped
    ¹⁄3 cup parsley, finely chopped
    1½ teaspoons sweet paprika
    ½ teaspoon ground cumin
    ¹⁄8 teaspoon cayenne pepper
    2 tablespoons freshly squeezed lemon juice
    ¼ cup olive oil

Place the garlic and salt in a food processor and process to combine. Add the cilantro, parsley, paprika, cumin, pepper, and lemon juice. Process for 1 minute. Add the oil and process for another minute.

CUCUMBER AND PEPPER RELISH

MAKES 2 CUPS

Cucumbers are native to central Africa. This tangy relish is a popular condiment in Tunisia and is usually served with couscous.

    1 tablespoon freshly squeezed lime juice
    1 teaspoon salt
    ¹⁄8 teaspoon cayenne pepper
    2 medium cucumbers, sliced lengthwise, seeded, and cut into 2-inch pieces
    2 green bell peppers, seeded, ribs removed, and cut into 2-inch pieces

Combine the lime juice, salt, and cayenne pepper in a medium bowl. Add the cucumbers and bell peppers to the juice mixture. Toss to coat the pieces with the juice mixture. Wrap the bowl tightly with plastic wrap. Marinate at room temperature for at least 8 hours before serving.

TAHINI

MAKES 1½ CUPS

Sesame seeds are native to Africa. They were traded throughout the continent and the Eastern world as early as 2000 B.C. This flavorful condiment is high in calcium and protein. It is delicious in sauces and dressings or as a snack spread on cucumbers, pita bread, or crackers.

    ¾ pound sesame seeds, toasted
    ¼ cup peanut oil
    ¼ teaspoon salt

Place the toasted sesame seeds in a food processor. Add 2 teaspoons of the oil to the bowl and process on high for 30 seconds. Add 3 tablespoons of the remaining oil to the bowl and process for 2 minutes, or until smooth. Add the salt and pulse for a few seconds. If the mixture is a smooth paste, omit the remaining 1 teaspoon oil. If the oil is needed, add and process for another 30 seconds. Scrape the paste into an airtight container and refrigerate.

Cooking Tip: Tahini will keep in a covered glass container for several weeks in the refrigerator. If the oil separates from the paste, just stir before using.

EGYPTIAN CHICKPEA SESAME SPREAD

MAKES 10 SERVINGS

This spread is also called hummus. The addition of the sesame seeds adds protein, amino acids, calcium, and phosphorus as well as a bit of history to this appetizer. Sesame, called benne in the Wolof dialect, is probably one of the oldest plants grown for oil and was introduced to the New World by African slaves. Most people serve this on pita bread, but since I'm a Texan, I usually spread it on a flour tortilla and roll it up for a quick snack.

    1 can (15 ounces) chickpeas, rinsed and drained
    5 cloves garlic, peeled
    2 tablespoons freshly squeezed lemon juice
    2 teaspoons sesame seeds
    1 teaspoon ground cumin
    1 teaspoon salt
    1 teaspoon freshly ground black pepper
    2 tablespoons olive oil
    6 pita bread rounds, sliced in half

Preheat the oven to broil.

Place the chickpeas and the garlic in a food processor or blender and process until smooth. Add the lemon juice, sesame seeds, cumin, salt, and pepper. Process for 1 minute to blend the ingredients.

Brush the oil onto the pita bread. Slice the bread into triangles. Toast the pita bread for 1 minute, or until lightly browned. Serve with the chickpea puree.

PLANTAIN APPETIZER

MAKES 10 SERVINGS

Plantains are the fruit of a type of banana plant. They are often called "potatoes of the air" or "cooking bananas" because of their similarity in taste and texture to potatoes. When fully ripe, plantains turn from green to yellow to black and become sweeter in flavor. Unlike bananas, plantains must be cooked before being eaten. This dish is called kelewele in Ghana and is popular as a breakfast dish. I like to serve it as an appetizer as well.

    6 large green plantains, peeled
    2 cups vegetable oil
    2 tablespoons water
    1 teaspoon ground ginger
    1½ teaspoons salt
    ½ teaspoon cayenne pepper

Slice the plantains at an angle to produce longer, larger slices, about 2 inches each.

Heat the oil in a deep skillet over medium-high heat until hot but not smoking.

Combine the water, ginger, ½ teaspoon of the salt, and the pepper in a small bowl. Drop the plantain slices into the ginger mixture. Coat each slice evenly. Shake off any excess liquid and drop the slices into the hot oil. Fry until the slices are golden brown. Remove from the oil with a slotted spoon to a paper towel—covered plate to drain. Sprinkle with remaining 1 teaspoon salt. Serve hot.

© 2004 Rodale Inc. All rights reserved. No Part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any other information storage and retrieval system, without the written permission of the publisher.

About the Author

Angela Shelf Medearis combines a general love for children's literature with a particular attention to the reading needs of young African Americans. "I write the kinds of books I always longed to find in the library when I was a child," she says. Every child needs to find a reflection of himself or herself when looking for a book in the library or bookstore. Medearis' books show African-American life, history, and culture in a positive way, from the celebration of Kwanzaa to life on a Depression-era farm.